Get ready to transform your kitchen into a heavenly bakery with this mind-blowing Apple Strudel Monkey Bread that combines the classic Austrian dessert charm with an irresistible pull-apart twist! Imagine warm, gooey biscuit pieces infused with cinnamon-sugar apples and crunchy walnuts, creating a dessert so addictive that your family will be fighting for the last piece. This isn't just a recipe; it's a culinary adventure that promises to elevate your baking game and create memories around the dinner table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Austrian
Serves: 8 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 2 cups diced apples
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup melted butter
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Apple Strudel Monkey Bread bakes evenly and thoroughly.
- Prepare a bundt pan by greasing it generously with cooking spray or butter. This will help the monkey bread release easily once it's baked.
- In a large mixing bowl, combine the diced apples, sugar, and cinnamon. Stir well to ensure the apples are evenly coated with the sugar and cinnamon mixture. Set aside to allow the flavors to meld.
- Open the cans of refrigerated biscuit dough and cut each biscuit into quarters. This will create bite-sized pieces that are perfect for monkey bread.
- In another bowl, combine the melted butter and chopped walnuts. Mix well to coat the walnuts in the butter.
- Take the quartered biscuit pieces and dip each piece into the melted butter and walnut mixture, ensuring they are well coated.
- Layer half of the coated biscuit pieces in the bottom of the prepared bundt pan. Spread half of the apple mixture over the biscuit layer.
- Repeat the layering process by adding the remaining biscuit pieces on top of the apple mixture, followed by the rest of the apple mixture.
- Using a spoon, gently press down on the layers to compact them slightly, which will help the monkey bread bake evenly.
- Place the bundt pan in the preheated oven and bake for about 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the bundt pan from the oven and allow it to cool for about 10 minutes. This will make it easier to remove from the pan.
- Carefully invert the bundt pan onto a serving plate. Tap the pan gently to release the monkey bread. If it doesn't come out easily, use a knife to gently loosen the edges.
- Allow the Apple Strudel Monkey Bread to cool for a few minutes before serving. You can serve it warm or at room temperature, and it's delightful on its own or with a drizzle of icing or a scoop of vanilla ice cream.
Tips
- Use cold biscuit dough for easier cutting and more uniform pieces
- Don't overmix the apple mixture to maintain fresh fruit texture
- For extra richness, consider adding a splash of vanilla extract to the butter
- Ensure even coating of biscuit pieces for consistent flavor in every bite
- Let the monkey bread rest for 10 minutes after baking to set the structure
- For a more decadent version, drizzle with caramel or cream cheese glaze
- Store leftovers in an airtight container and reheat briefly in the oven to restore freshness
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 35mg
